Plain Fruit Tart Recipie?!
Plain Fruit Tart Recipie?
Hi. I need a recipe for a plain fruit tart. (without the fruit in it just the inserts where say where to put the fruit in). Needed for a cooking assignment ASAP.
Thanks for all answers.
Answers:
Basic Tart Dough
Ingredients:
1 egg yolk
2 tablespoons very cold water
1 teaspoon vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, 1 stick cut into 1/4-inch cubes
Prep:
In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
just replace the fuit with whatever kind you are going to use.
Fresh Fruit Tart
***Sugar Dough***
1 cup confectioners' sugar
3 eggs
1 teaspoon orange-flower water
14 tablespoons unsalted butter
2 cups all-purpose flour
***Vanilla Custard***
12 egg yolks
1 tablespoon vanilla extract
1 1/2 cup sugar
1 pinch salt
1 cup flour
4 cups milk
***Fruit***
30 large strawberries, hulled
12 kiwi, skinned and thinly sliced
1/2 cup apricot jelly
To make the Dough: Combine the sugar and eggs at low speed on an electric mixer, then cream at high speed for 30 seconds. Add the orange-flower water. Beat in the butter, a few tablespoons at a time. Add the flour, one fourth at a time, and blend at medium speed for 2 minutes. Form the dough into a ball, wrap in plastic wrap, and refrigerate 30 minutes.
Preheat the oven to 375 F. Line a baking sheet with parchment paper and place a large (10-inch or 12-inch) fluted ring form on the parchment. Or, use a fluted tart pan with a removable bottom. Roll out the dough on a floured surface until less than 1/4-inch thick; roll it up around the rolling pin, transfer to the ring, and unroll it over the ring.
Pat the dough into the ring, crimping the sides and being sure there are no holes in the dough. Fill with dried beans or pie weights and bake 25 minutes. Remove from oven and cool 15 to 20 minutes. Take out the beans or weights. Release from the ring mold and parchment, and carefully place on a cardboard form or plate covered with a paper doily. Let cool completely.
To make the Custard: Whisk the egg yolks and vanilla together, then add the sugar and pinch of salt. Whisk the egg yolks and vanilla together, then add the sugar and pinch of salt. Sprinkle in the flour, stirring until blended.
Bring the milk to a boil in a heavy saucepan. Whisking constantly, place the egg mixture over medium-low heat. When the milk begins to boil, remove from heat. Very slowly add the milk to the egg mixture, whisking vigorously to keep the mixture from curdling.
Increase the heat to medium and cook, whisking constantly, for 3 to 4 minutes, until it thickens. Pour the custard into a heatproof bowl and set it into a larger bowl of ice. Whisk gently as the mixture cools; when cooled, press a piece of plastic wrap on the surface and refrigerate for 2 hours. Put the custard in a pastry bag fitted with a large plain tip and pipe into the tart shell. Smooth the surface.
Cut the strawberries and kiwi slices in half, reserving one whole strawberry for the center. Beginning at the outside edge, place a ring of strawberry halves, points out, around the outside, overlapping slightly. Make a ring of kiwi slices inside the strawberries, overlapping the strawberries slightly and overlapping the kiwi slices.
Continuing to move toward the center, alternate rings strawberries and kiwis. Finish with the whole strawberry in the center. Melt the apricot jelly over very low heat or in a hot water bath and brush over the fruit. Chill in the refrigerator at least 1 hour.